Strawberry Shortcake Gluten Free Layer Cake
Summer is quickly approaching and this Gluten Free Strawberry Shortcake Cake makes an easy, and pretty, summer dessert! This small batch mini cake features two layers of light and moist cake with fluffy Whipped Coconut Cream and delicately sweetened fresh strawberries.
Servings: 6 Servings
Calories: 355kcal
Ingredients
Fresh Strawberries Layer
- 8 ounces fresh strawberries, sliced
- 1 tablespoon honey or any sweetener
- 1 teaspoon lemon juice
Gluten Free Sponge Cake
- ¾ cup blanched almond flour
- 6 tablespoons arrowroot flour
- 3 tablespoons coconut flour
- 3 tablespoons tapioca flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup full fat sour cream, room temperature
- 2 tablespoons milk, any kind
- 1 teaspoon vanilla extract
- 2 large eggs, separated and room temperature
- 3 tablespoons unsalted butter, room temperature
- ½ cup, plus 2 tablespoons organic cane sugar or granulated sugar
- Whipped Coconut Cream
Instructions
Fresh Strawberries Layer
- Slice or chop the strawberries. Add to a small bowl with the honey and lemon juice and stir to coat the strawberries. Set aside in the refrigerator.8 ounces fresh strawberries, sliced, 1 tablespoon honey, 1 teaspoon lemon juice
Gluten Free Sponge Cake
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the bottom of the cake pans with a piece of parchment paper cut to fit. Lightly grease and flour the cake pans.
- In a small mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, tapioca flour, baking powder, baking soda, and salt.3/4 cup blanched almond flour, 6 tablespoons arrowroot flour, 3 tablespoons coconut flour, 3 tablespoons tapioca flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt
- Separate the eggs - Add the egg whites to a medium mixing bowl. Note - See recipe Notes for using your stand mixer.2 large eggs, separated and room temperature
- In a small mixing bowl or liquid measuring cup, add the egg yolks, sour cream, milk, and vanilla extract. Whisk to combine.1/4 cup full fat sour cream, room temperature, 2 tablespoons milk, any kind, 1 teaspoon vanilla extract
- Whip the egg whites - Using a hand mixer with the whisk attachment, beat the egg whites on medium-high speed until they reach stiff peaks. Transfer the beaten egg whites to a different mixing bowl and set aside. This way, you can use the same mixing bowl to finish the cake batter.
- In the same mixing bowl you used to beat the egg whites, add the butter and sugar. Use a hand held mixer and beat on medium-high speed until the mix is light and fluffy.3 tablespoons unsalted butter, room temperature, 1/2 cup, plus 2 tablespoons organic cane sugar
- Add 1/2 of the wet ingredients to the butter mix. Beat on medium speed until just combined. Reduce the speed to low and spoon in 1/2 of the dry ingredients - beat until no dry streaks remain. Add in the remaining wet ingredients - beat until just combined. Finish with the remaining dry ingredients and beat until no dry streaks remain.
- Fold the egg whites into the batter - Add 1/2 of the egg whites to the mixed cake batter. Using a spatula, gently fold the egg whites into the batter until mostly incorporated. Add the remaining egg whites and continue to gently fold until no egg white streaks remain.
- Pour the batter evenly into the prepared cake pans. Bake for 23 to 25 minutes, or until the cakes are springy to the touch, and a toothpick inserted in the middle comes out mostly clean.
- Cool the cakes in the pans set on a wire cooling rack for at least 10 minutes. Then, invert the cakes onto the wire rack and carefully remove the parchment if it stuck to the cakes. Flip right side up and allow the cake to cool completely on the rack.
- Prepare the whipped cream - While the cakes are cooling, make the Whipped Coconut Cream, if using. Otherwise, store-bought whipped cream works. Cover and place in the refrigerator until ready to assemble the cake.Whipped Coconut Cream
- Assemble the cake - Place one of the cakes on your serving platter. Top with half of the whipped cream and strawberries. Place the second cake on top, and repeat. The cake is best enjoyed the day it is baked. Enjoy!
Notes
- 3-Quart Mixing Bowl - If you have a tilt-head KitchenAid stand mixer, a 3-quart mixing bowl is a great option to make small batch batter and dough. The regular size attachments work with the smaller bowl.
Nutrition
Calories: 355kcal | Carbohydrates: 47g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 216mg | Potassium: 115mg | Fiber: 4g | Sugar: 31g | Vitamin A: 337IU | Vitamin C: 23mg | Calcium: 88mg | Iron: 1mg